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Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat
CLA meat quality backfat TBARS fatty acids
2016/9/1
The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneou...
Correlations of genes expression in PPAR signalling pathway with porcine meat quality traits
genetic markers Real-time PCR IMF Longissimus dorsi muscle pig
2016/8/1
The correlation of expression pattern of candidate genes in PPAR signalling pathway with meat quality traits in Longissimus dorsi muscle of pigs was investigated. Meat quality traits were measured and...
Antimicrobial effects of curcumin against L. monocytogenes,S.aureus,S.Typhimurium and E.coli O157:H7 pathogens in minced meat
curcumin antimicrobial effect foodborne pathogen minced meat
2016/6/3
The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmo...
Novel SNPs of the porcine TRIP12 are associated with water holding capacity of meat
E3 ligase swine drip loss expression ubiquitination protein degradation meat quality
2015/6/24
Degradation of proteins during maturation of meat, mediated by the calpain/calpastatin system and the ubiquitination system, largely affects the tenderness and the water holding capacity (WHC) of meat...
Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs
pork meat Linum usitatissimum fattening carcass value physical and chemical characteristics fatty acid composition
2015/6/24
The effect of a dietary linseed (Linum usitatissimum L.) supplement on the traits of fattening, carcass value, physical and chemical characteristics of meat quality, and the fatty acid composition of ...
QTL analysis for carcass composition and meat quality traits on SSC7q1.1-q1.4 region in Large White × Meishan F2 pigs
single nucleotide polymorphism meat quality
2015/6/23
Significant QTL for carcass and meat quality traits on Sus scrofa chromosome 7 (SSC7) were
detected in various Meishan derived resource populations, especially on q1.1-q1.4 region. In order to confi...
Effect of immunocastration in group-housed commercial fattening pigs on reproductive organs, malodorous compounds, carcass and meat quality
pigs immunocastration carcass
2015/6/23
No differences between treatment groups were detected for carcass weight. In the case of backfat thickness,
carcass lean meat content, and belly leanness score, IC were intermediate between EM (the ...
Carcass and meat quality traits of pig reciprocal crosses with a share of Pietrain breed
pigs reciprocal crosses carcass and meat quality RYR1 genotype
2015/6/9
The study was carried out on 119 hybrid grower-finisher pigs that were divided into 5 experimental groups. The analysis covered carcass and meat quality traits of crossbred pigs produced by mating Pol...
The FABP4 gene polymorphism is associated with meat tenderness in three Chinese native sheep breeds
sheep FABP4 gene polymorphism intramuscular fat
2015/6/9
The aim of this study was to assess the association of single nucleotide polymorphisms (SNP) of sheep fatty acid binding protein 4 (FABP4) gene with longissimus thoracis muscle (LT) meat quality trait...
Amino acid composition of pig meat in relation to live weight and sex
pig meat chemical analysis slaughter weight sex
2015/6/2
The objective of this study was to find out the amino acid composition of pig meat in relation to live weight and sex. In total 80 (40 barrows/40 gilts) finishing pigs of the final hybrid kept in the ...
Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio L.) meat
processing common carp enzyme NaCl transglutaminase
2015/6/2
The aim of this study was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5%...
Effects of the plant extract YGF251 on growth performance, meat quality, relative organ weight, nutrient digestibility and blood profiles in broiler chickens: possible role of insulin-like growth factor 1
broiler chickens blood profile growth performance meat quality plant extract
2015/4/17
This study was aimed at evaluating the effects of different concentrations of the dietary plant extract supplement YGF251 (young growth factor) on growth performance, blood profiles, relative organ we...
Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland
Campylobacter spp. retail meat antimicrobial resistance virulence factors
2015/4/16
The study was conducted to investigate the presence of Campylobacter spp. in meat sold to consumers at a retail market in Poland. Antimicrobial resistance and the presence of putative virulence genes ...
Effect of Bacillus subtilis, Clostridium butyricum and Lactobacillus acidophilus endospores on growth performance, nutrient digestibility, meat quality, relative organ weight, microbial shedding and excreta noxious gas emission in broilers
ammonia gas emission body weight gain
2015/5/25
: This study was conducted to evaluate the effects of Bacillus subtilis, Clostridium butyricum and
Lactobacillus acidophilus (tri-strain probiotics, TSP) endospores in broilers. TSP can benefit the ...
The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat
chicken meat fatty acids linseed oils functional food
2015/3/17
: Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat
were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atala...